Preheat oven to 350. Thoughly grease a 12 count muffin tin, cups and the top of the tin. In a large bowl combine the first 11 ingredients, stir until combined, breaking up the brown sugar.
In a seperate bowl combine the remaining ingredients and mix well.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash a couple extra tablespoons of buttermilk. Scoop equal amounts into the muffins cups and bake until toothpick comes out clean. Muffins should be a deep golden brown color. Let cool thoughly before muffins fall out of the overturned tin.
I added 1/2 cup blueberries and 1/2 cup dried cranberries and they baked for 25 minutes before done. Original recipe with raisins states 16-18 but mine were not done. The second time I made them they came out better since I learned how long to bake them. If you don't care for molasses, you can substitute honey.